In a large bowl liberally season the freshly ground lamb with salt and pepper, then divide the mixture into eight 100-110 gram (4 ounce) balls. Shape them to one centimeter-thick patties. Heat the barbecue to a sizzling heat. Grill the patties, turning them only once. For medium rare cook them for about five minutes on each side.

Three minutes before the patties are ready, place a cheese slice on top and allow it to melt. Rest the patties for five minutes. While the patties are resting, grill the buns.

Peel and slice the onions into rings. In the jar you will use to store the onions combine the vinegar, sugar, salt, spices and chili. Stir to dissolve. Boil the kettle and put the onions in a strainer over the sink. Blanch the onion rings by slowly pouring about two cups of water over them. Allow the onions to drain then add to the vinegar mix. Stir to mix and rest for half an hour before using. The pickled onions will keep in the fridge for a week.

TIP: If you’re in a hurry, you can buy premade pickled onions, but if you have the time, these spicy pickled onion rings will make for wonderful flavors in your burgers.